The University of Utah’s Edible Campus Gardens is marking its 30th anniversary this year with events spanning the growing season. The activities begin with an opening celebration on April 16-17, featuring a garden-based art workshop series.

Led by Jill Simkins, participants at the April 16 workshop will learn the basics of nature journaling and creative observation. On April 17, participants can explore new artistic techniques and deepen their nature journaling practice.

Cultivating meaningful growth over three decades

Started as a student-led initiative in 1996, the Edible Campus Gardens have been a resource for the campus to conduct research and classes, support well-being and connect with the community. As a program of the Office for Sustainability Education, the Edible Campus Gardens help expand sustainability education while building community resilience at the U.

“This garden has always been about more than just food—though sweet, crunchy carrots are certainly one of the great joys of gardening!” said Gabrielle James, who oversees the program. “It’s about giving students a place to learn, to connect and to understand where their food comes from. We create spaces for students to learn, build community and work towards a future where all can thrive. In addition to food, we are cultivating belonging, resilience and well-being on campus.”

The Edible Campus Gardens play a critical role in addressing food insecurity at the U. Over a thousand pounds of vegetables and greens are grown annually and donated to the Feed U Pantry, helping provide fresh food access to the campus community. A recent refresh of the garden layout is expected to double this year’s harvest within the same physical footprint.

Students are employed as garden stewards, teaching their peers and volunteers how to grow and harvest fresh food. The gardens include a wide range of crops that are informed by student needs.

The Edible Campus Gardens are advised by a steering committee of faculty and staff and chaired by assistant professor Michelle Lee. “The Edible Campus Gardens are an incredible resource for student engagement, learning and community,” said Lee. “I’ve heard countless stories from students about their favorite courses or course activities that were hosted in these gardens. This is what it looks like to have student success and experiential learning at the core of a campus program’s goals.”

Dig in with the Edible Campus Gardens

2026 events include season opening and harvest celebrations, opportunity drawings for volunteers, workshops and educational resources for students, employees and the broader community. Everyone is welcome in the gardens and invited to join the anniversary events that highlight the program’s origins and growth. The Nuh Eevaat Edible Campus Garden, next to Pioneer Memorial Theatre, is ADA accessible.

Volunteers are at the heart of the program, with hundreds of students, employees and community members contributing time to planting, cultivating and harvesting fresh produce—all while gaining practical skills and ecological stewardship along the way. Anyone who volunteers this growing season is entered into an opportunity drawing for prizes and staff can earn a WellU participation credit by volunteering at least five hours throughout the health plan year.

Research has found that participating in gardening activities improves mood and mental health, reduces stress, improves physical health and contributes to overall wellness.

The Edible Campus Gardens invites everyone to dig in this season and celebrate three decades of garden-based education.